Stuffed Zucchini Boats

Did you know that there is a whole day dedicated to zucchini?  Yep, August 8 is National Zucchini Day!   People are trying to come up with ways to use up all the zucchini their gardens are producing right now. These low-carb, gluten free stuffed zucchini boats are one of my favorite ways to use up fresh garden veggies.  I love to make these because they are quick, easy to make, filling and the whole family will love them.

HERE’S WHAT YOU NEED TO MAKE THEM

• Zucchini
• Sausage
• Onions
• Bell Peppers
• Spices/Herbs
• Cheese (optional)

HOW TO PREPARE THE ZUCCHINI BOATS

1. Wash and dry the zucchini, cut in half (lengthwise) and scoop out the seeds to make room for the stuffing and roast in the oven at 350 degrees for 30 minutes
2. While the zucchini roasts in the oven, cook the sausage
3. When sausage is no longer pink, remove from the pan and drain on a paper towel
4. Cook the onions and bell peppers in the sausage drippings
5. Stuff the boats, top with the cheese and broil until cheese is melted
6. I use goat mozzarella cheese because I like the tangy-ness but I also do better with goat and sheep cheese versus cow cheese
7. Serve alongside a green salad for a complete meal
8. Enjoy

You’ll Also Love…

• Ginger Chicken with Green Beans
• Sweet Potato Sloppy Joe’s
• Breakfast Casserole
• Egg Roll in a Bowl
• Lexi’s Clean Kitchen has a ton of zucchini recipes (zoodles, muffins, bread, cake, etc..)

I found this meme about zucchini and it’s hysterical!  I laughed out loud the first time I read it.

Print

Zucchini Boats

Ingredients

• 2 Zucchini seeds removed
• 1 lb Ground Sausage
• 1 Red Onion
• 1 Bell Pepper
• 2 T Mozzarella optional
• 1 T Fresh Basil for topping
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Smoked Paprika
• 1/4 tsp Red Pepper Flakes only add if you like the heat

Instructions

1. Preheat oven to 350

2. Rinse and dry the zucchini

3. Cut zucchini in half (long ways) and scrape out the seeds to make room for the sausage stuffing

4. Sprinkle the smoked paprika, salt and pepper over the zucchini

5. Line a baking sheet with parchment paper and bake zucchini, face down or skin up, in oven for 30 minutes or until tender

6. While zucchini is baking, cook sausage until no longer pink

7. While sausage is cooking, dice the onion and bell pepper

8. Remove sausage from the pan and drain on a paper towel lined plate but leave the drippings in the pan

9. Sauté the onions and bell pepper in the sausage drippings until tender

10. Add in the red pepper flakes, if you so desire

11. Add sausage to the onions and pepper and mix to combine

12. Remove zucchini from the oven and stuff with the sausage mixture

13. Top with cheese and broil until the cheese is melted

14. Top with fresh basil leaves and serve